Red Tomato Chicken And Rice Recipes

Steps:

• Heat olive oil in large skillet over medium-high heat.
• Add chicken strips and cook until they are just done (4 to 6 minutes).
• Add onion, red pepper slices, and fresh garlic.
• Continue cooking, stirring occasionally, until vegetables barely tender (4 to 5 minutes).
• Add water, tomatoes, and rice.
• Cover pan and continue cooking until mixture just comes to a boil.
• Reduce heat to medium low and continue cooking until rice is tender or liquid is absorbed (about 10 minutes).
• Remove cover; stir in basil leaves and Parmesan cheese. Refrigerate leftovers.

Steps:

• Place leg quarters in large cooking pot.
• Add all the dry ingredients except rice and rub into the chicken until all leg quarters are coated.
• Turn on the stove to medium heat and once you hear the first crackling add the wet ingredients. Reserve rice and other 2-3 cups of broth for later.
• Once the liquid boils go to a lower heat for simmering.
• Cover and let cook for 1-1 1/2 hours stirring every 15-20 minutes so that all the chicken is exposed to the liquid.
• Once the chicken is cooked remove from pot and measure the amount of liquid you have left in a glass measuring cup.
• Add 2-3 cups of broth to the left over liquid to measure 4 cups liquid.
• Put liquid back in pot and once starts boiling add the rice. You may need to add some salt to the liquid if you like your rice a bit saltier.
• Lower stove to simmer and simmer the rice for 15-20 minutes or until the rice is cooked.
• Place chicken back in the pot and once the chicken is warm serve with rice.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large, shallow ovenproof pan, add the chicken and cook for 3-4 mins until golden all over. Remove from pan and set aside.
• Add the onion and peppers, and cook for 3 mins or until lightly golden. Tip in the garlic and fry for a min. Stir in the rice, then the tomatoes, stock and reserved chicken. Turn up the heat and bring to the boil before transferring to the oven to cook, uncovered, for 20 mins. Season to taste and drizzle over the pesto before serving.

Steps:

• Open the tomatoes and strain the juice into a measuring cup. I usually get one cup of juice from two cans.
• In a 3-qt sauce pan partially melt the butter and add the rice. Mix the rice with the butter and saute 3-4 minutes on medium heat, stirring every 45 seconds or so.
• Add the reserved juice from the tomatoes and enough water to equal a total of 3 1/3 cups of liquid (the amount of water is from an Uncle Ben's package, so please check the cooking directions on your rice and adjust accordingly).
• Using medium-high heat add the oil and onions to your favorite skillet, cooking until translucent.
• Add the garlic, tomatoes, and chicken. Sprinkle on the curry powder and add 1/4-1/2 cup of water to the skillet. Cover and cook on medium-low heat for approx 8-10 minutes, stirring frequently to coat the chicken with the liquid.
• Remove the lid from the chicken and allow sauce to reduce as it simmers.
• When rice has about 3-4 minutes of cook time left add it to the skillet and stir all ingredients together. I like to add a little more curry powder and red pepper flakes at this stage also.
• When the rice is at your desired texture the dish is ready to serve.